Fennel And Pea Soup With Prosciutto Bits

• 2 tbsp olive oil
• 1 1/2 tbsp butter
• 1 None large onion, chopped
• 4 None small fennel bulbs (or 1 large), trimmed and chopped
• 2 None potatoes, peeled, chopped
• 4 1/4 cups vegetable stock
• 1 lb frozen peas
• 1/2 cup cream
• 5 oz sliced prosciutto
• 3.5 oz day-old bread, torn

1. In a large, heavy-based saucepan, heat oil and butter together on medium. Add onion, fennel and potatoes. Cook, stirring, 10-15 minutes, until tender but not browned. Season to taste.
2. Pour in stock and bring to a boil over high heat. Reduce heat to low and simmer 15-20 minutes, until vegetables are very soft. Add peas and simmer 2 minutes. Using a hand blender, puree until very smooth. Stir in cream.
3. Meanwhile, prepare the prosciutto crumbles: Preheat oven 400u0b0F. In a food processor, combine prosciutto and bread. Pulse until crumbs form. Spread evenly on baking sheet. Bake 10-15 minutes, stirring a few times, until golden and crisp.
4. Reheat soup gently on low. Serve sprinkled with prosciutto bits.

olive oil, butter, onion, fennel bulbs, potatoes, vegetable stock, frozen peas, cream, bread

Taken from recipes-plus.com/api/v2.0/recipes/21046 (may not work)